Investigation of phytonutrient components of vegetable plants

In modern nutritional trends, important components appearing in plants are also important from the point of view of human physiology. The determination of individual vitamins (e.g. vitamin C), antioxidants, plant pigments (e.g. anthocyanin, carotenoid, chlorophyll), flavors and aromas (e.g. sugar, acid, brix, capsaicin) can help assess the biological value of plants, and also supports the realization of the cultivation technology and breeding objectives. The effect of individual environmental factors on the phytonutrient composition of cultivated vegetables greatly influences their usability and can help in the development of plant cultivation strategies against climate change. In our laboratories, we are able to determine certain content values ​​of fresh and processed vegetables using several methods, which, in addition to the commodity-producing gardeners, can also help with the performance of professional administrative tasks. ​
 
Contact:
MATE Institute of Horticultural Science, Department of Vegetable and Mushroom Growing
Dr. András Geösel - associate professor, head of department
E-mail: geosel.andras@uni-mate.hu